<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="46" val="1017">虾肉小笼包</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">鲜虾</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">肉馅</a></label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">自发粉</a></label></span><span class='right'>适量</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">花椒</label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">鸡精</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">味精</label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">花生油</label></span><span class='right'>少许</span>
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					<h2>虾肉小笼包的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 将葱切段、姜切粗丝加上花椒，放入碗中加入半碗滚开水晾凉备用。</p>
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													<p class="p1"><span class="fwb">2.</span> 将虾去头脚皮，去掉背后的黑线。然后切碎（水发虾仁可直接切成茉）。</p>
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													<p class="p1"><span class="fwb">3.</span> 虾馅与肉馅和在一起，向一个方向搅拌。依个人口味轻重加入盐、鸡精、味精、花生油、以及第一部制出的调味水（只要水，不要里边的东西），随拌馅随加这水，切不可一次加入，应分几次加。其它调料可一次加足，也可分步。拌好后再最后加入香油调匀。</p>
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													<p class="p1"><span class="fwb">4.</span> 将自发粉加水和面，要和软一点。和好后盖上盖子，在温暖处放10-20分钟。取面切成小块，擀成皮，皮子要中间厚，边上薄些，包成包子。</p>
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													<p class="p1"><span class="fwb">5.</span> 上蒸锅，用油涂在笼屉上，（如果包子不多也可放在小碟上，碟上涂些油，以防贴连，直接将碟上屉）放上包子蒸20分钟即可。</p>
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					<h2>小贴士</h2>
					<p>拌馅是关键，无论虾肉还是猪肉都应空去水分，拌是一个方向搅。加调味水，应逐步。感觉合适即止，不可加多。<br />包子汤汁丰富，味道鲜香<br /></p>
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